French Dip Sandwiches
A classic French dip sandwich traditionally starts with high-heat roasting or slow-simmering a sirloin or ribeye loin in aromatics for several hours. For a quicker version that is no less delicious, use premium deli roast beef. A simple jus, or gravy, made of beef broth, soy sauce and Worcestershire seasoned with onions, garlic and thyme, is served alongside for dipping so you can enjoy this classic any day of the week. The jus can be made up to four days ahead; refrigerate in an airtight container and rewarm on a warm stove.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons unsalted butter
- 2to 4 garlic cloves
- 6fresh thyme sprigs
- 1large carrot, halved
- 4cups beef broth
- 1tablespoon soy sauce
- 2teaspoons Worcestershire
- 1scallion (optional), thinly sliced
- Salt
- 1baguette (about 25 inches long)
- 4tablespoons unsalted butter, at room temperature
- 4tablespoons mayonnaise (optional)
- 1tablespoon prepared horseradish (optional)
- 1pound shaved deli roast beef
Instructions
Step 1
Melt the butter in a small to medium pot over low heat; add the garlic and thyme, and allow the garlic to brown and flavor the butter, 2 to 3 minutes.Step 2
Add the carrot and broth, and simmer over low until the broth is deeply flavored, 30 minutes. Keep warm until ready to serve. Remove from the heat and stir in the soy sauce and Worcestershire. Strain; discard the garlic, thyme and carrot, then add scallion, if desired. Season to taste with salt.Step 3
While the broth simmers, heat the oven to 425 degrees (or use a toaster oven). Cut the baguette crosswise into four pieces. Split each piece in half lengthwise to make two sandwich halves. Pull a small bit of bread from the top of the baguette to make a well for the beef. Spread the baguette with soft butter and toast in the warm oven until the bread is lightly toasted and the butter is melted.Step 4
Combine the mayonnaise and horseradish, if using. Spread over the bottom half of the toasted bread. Stuff the beef into the top of the bread and fold to make a sandwich.Step 5
Serve warm, with the seasoned beef broth on the side for dipping.